Sunday, January 23, 2011

Shower Drain

Ever since Andrew and I moved in to our apartment we have had troubles with our shower drain. The water just did not want to go down. Ironically, when ever I wanted to take a bath the water doesn't stay up. It got so frustrating! We would use some draining liquid. It worked once, for about a day and that was it. So yesterday we went grocery shopping and bought what looks like a thin saw that's supposed to help unclog a drain. It worked! We got lots of hair! Probably some of mine, and some of whoever lived here before. Our drain already has very limited space for the water to go down, and it looks like it is divided into 3 sections. This is what we got in the first section. GROSS! The stick didn't go down the other two as well. So we ran the water to see if it had worked. The water went down a little faster, but there still seemed to be stuff blocking it. So we tried the 2 other sections again and there still wasn't much luck. I put the stick down the 3 section one more time, and I got even more! I think when we turned the water on, it moved the hair around. I still can't believe there was so much hair down there! Anyway, when I took a shower for church this morning, I didn't finish with my feet in 3 - 6 inches of water. No more clogging! Now the shower will stay cleaner longer too! Yay!

Lemon Curd Bars

Andrew got me a baking cookbook for Christmas that has a ton of yummy dessert recipes. So I've been trying some. So far I've made lemon curd bars, brownies and pound cake. The lemon curd bars have been the best so far. Andrew doesn't usually like lemon-flavored desserts, but he liked this! I wanted to share the recipe.
For the crust:
1 cup flour
1/2 cup sugar
1/2 tsp of salt
1/8 tsp ground cinnamon
1/2 cup unsalted butter, cut into 1/2-inch pieces
For the filling:
1 tsp finely grated lemon zest (optional)
3 large eggs
1/2 cup fresh lemon juice (about 3 lemons)
3 tbsp heavy cream
Confectioner's sugar for dusting
To make the crust, preheat the oven to 350 F. Lightly grease an 8-inch square baking dish, preferably heatproof glass.
In a food processor, combine the flour, sugar, salt and cinnamon. process briefly to blend. Add the butter pieces and pulse until the dough forms moist crumbs and sticks together when pinched, about 1 minute. There should be no trace of dryness. Press the dough into the bottom and 1 inch up the sides of the prepared baking dish, lightly flouring your fingertips if necessary to prevent them from sticking. Bake the crust until pale golden, 20-22 minutes. Let the crust cool completely on a wire rack. Reduce the oven temperature to 325 F.
To make filling, whisk together the sugar, flour, salt, and lemon zest, if using. Add the eggs, lemon juice, and cream and whisk until just blended. Carefully pour the mixture over the baked crust.
Bake until the filling is set but still jiggles slightly when the dish is gently shaken, about 20 minutes, or longer if using a metal pan. Let cool on the rack for about 30 minutes. Run the tip of a small knife along the inside of the dish to loosen the crust from the sides, then let cool completely.
Cut into desired size pieces and carefully remove from the dish with a spatula. Dust the pieces with confectioner's sugar before using, if desired.